Egg & Onion Breakfast

by Denise
(Chadds Ford, Pa)

This is my mothers & grandmothers recipe. We ate it for breakfast. It may sound weird, but it's so yummy. The first time I served it to my non- Italian hubby, I thought he would look at me like I was nuts. To my surprise, he loved it. It's now his favorite breakfast.

INGREDIENTS

2 TBL butter

2 TBL olive oil

3 large onions, sliced

3 teaspoons chicken base

3 cups water

6 eggs

salt & pepper to taste

2 cups leftover Italian bread, torn or cut in

2 x 2 inch chunks.

PREPARATION

Fry onions in butter & olive oil until soft.

Whisk in the chicken base and water, season with salt & pepper to your taste.

When liquid boils, crack the eggs into the pan.

Cover & simmer until the eggs are just cooked but before the yolks get hard.